Shun - Alton's Angle

Flashpoint

Flashpoint

Joined
Apr 3, 2004
Messages
2,172
Here's what I got.7-pc. Alton Brown Knife Block Set by Kershaw Shun, Shun Classic. I picked the set up for $300 plus free shipping and a free steel.

I used the 5.5-in. Alton's Angle Santoku Knife to cut a very overripe tomato I found in the crisper. My wife had already used half of the tomato before I got it out to run some test cuts. So you can imagine, it wasn't the firmest of fruit.
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The handle angle works well. It's not so extreme that it feels that different from a straight handle. It does move the hands away from the cutting surface which was its intended purpose, so that's good. The "D" shaped handle is comfortable and secure, but they don't fill the hand as well some the handle of cheaper knives I've used. To be fare, I think the cheaper knives concentrated on making a comfortable handle for their selling point. Where Shun put the emphasis on the blade itself and made a usable handle that keeps with a Japanese look. Though it doesn't affect me much, I wish Shun could have made something that wasn't left or right hand specific.
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As you can see from the close up, these knives excel in cutting. I've never been able to cut tomatoes this rip that thin. There was just the slightest resistance before the blade sliced the skin and started going to work.
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The block is interesting. I like that there isn’t any guessing on which blade you’re pulling out of the block. It has a rubber trim around the base so it won’t skid. It could have had a little smaller foot print and maybe not been so tall. My kitchen is small so it was an issue with me, but probably not so much for others. I do wish the block had a place to put the steel so I could keep everything together.

Overall, I'm very happy with the set.
 
Nice blades and a nice review. I hope they serve you well:thumbup:

Let us know how the first sharpening goes when that rolls around.
 
Nice review. I too hope they serve you well.

As for the D shaped handle, most professional chefs hold the knife in a 3 finger grip. First two fingertips on one side and the thumb applying enough pressure to keep it secure on the other. The flatter side is where your thumb should be. If you are right-handed, looking at the handle from the rear, it looks like a D. If left-handed, it looks like a backwards D.

A chef's knife or santoku works better without a fill fist grip. Give it a try and see if it doesn't feel more comfortable.
 
Those tomato close ups coupled with the program about making fresh Mozzarella I watched on The Learnin' Channel are doing funny things to my head..... I need a nice Caprese Salad......and smoked salmon...mmmmmmm. Cripes, I just ate lunch and now I am hungry again.

Alright that settles it. I need a nice ripe tomato, fresh mozzarella, a tasty garlic infused olive oil, smoked salmon and a set of Alton's Angles.:D
 
That's not a stone cutting board you're using there is it? :eek:

I'm glad this one is working out for you. Yeah I'm getting hungry too...

IMHO I've never really been a fan of the Alton Angled Shuns. Don't get me wrong though...I love the Shuns. But my understanding of the angle is that it was supposed to keep your wrist at an angle that promoted proper knife use, and in my hand I have found it very uncomfortable. It was also my understanding that the angle was to keep fingers off the cutting board when chopping with it too. But with a Santoku with an already wide chopping blade, it seems a redundant. Unless someone with really huge fingers is using it. Just my thoughts...IMHO.
 
SPXTrader said:
As for the D shaped handle, most professional chefs hold the knife in a 3 finger grip. First two fingertips on one side and the thumb applying enough pressure to keep it secure on the other. The flatter side is where your thumb should be. If you are right-handed, looking at the handle from the rear, it looks like a D. If left-handed, it looks like a backwards D.

A chef's knife or santoku works better without a fill fist grip. Give it a try and see if it doesn't feel more comfortable.
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I can see how the handle shape lends itself well to holding that way. I'll have to try to make a point in holding that way next time I'm slicing and dicing and see how it goes.

spiralarchitect said:
Alright that settles it. I need a nice ripe tomato, fresh mozzarella, a tasty garlic infused olive oil, smoked salmon and a set of Alton's Angles.
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Man that does sound good.
 
beefynerd said:
That's not a stone cutting board you're using there is it? :eek:
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No, it's a Cutco cutting board. Kind of a soft plastic. I did go out a buy a large Bamboo cutting board. The Cutco one was too small. Every time I got into some serious cutting I had to fight to keep all the food on the board.
 
My wife and I were looking at that knife set as well, and agreed that for our small kitchen, if we went with that set we would get a magnetic knife block and get rid of that big one. Just something to consider.

Thanks for the review!
 
Shore08 said:
My wife and I were looking at that knife set as well, and agreed that for our small kitchen, if we went with that set we would get a magnetic knife block and get rid of that big one. Just something to consider.

Thanks for the review!
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Your welcome.

We've always kept the knives in a block up on top of the refrigerator to keep it out of reach of the kids. The kids are old enough now, that I think they know not to play with the knives. I didn't think about it until you mentioned magnets, but I guess I could mount one of those magnetic strips on the wall and keep them there. As it is, my wife can't really put the knives back into this new block.

Anyone else store the kitchen knives on a magnetic strip? Good idea? Not so good idea?:confused:
 
Flashpoint said:
Anyone else store the kitchen knives on a magnetic strip? Good idea? Not so good idea?:confused:
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A lot of restaurants use magnetic strips in the kitchens for their knives. Seems to me there wouldn't be a problem if one used a modicum of care when attaching/removing a knife from the strip.
 
Nice review - I've been looking at one because I like the angle.

How comfortable is the angle for extended use for chopping/slicing?
 
Thanks for the review!
I almost bought a Shun Angle but I received a Wilkin's Ryback and it's the finest chef knife I have ever owned.
 
TX907 said:
Don't have one yet (still buying a few more kitchen knives :D), but soon I will have a Mag-Blok for the kitchen to hold the knives:

http://www.benchcrafted.com/
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Okay, those are way cooler than the ones I was talking about, and more blade/edge-friendly, I'll bet. Might have to look into one of those.

It's gonna have Torx mounting screws, though. :D
 
I have the regular old magnet bars like you see for sale in stores. They work great and are harmless to the edge if you put the knife up spine first then lay it over.
 
myright said:
Nice review - I've been looking at one because I like the angle.

How comfortable is the angle for extended use for chopping/slicing?
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I haven't had the opportunity to do any extensive cutting yet. But as they don't feel much different then straight handle knives I would imagine that they would perform well. The main difference I can tell is that they make the blade feel as if it has more belly than it does. As to whether that's a good thing is up to the individual. The angle may put some off, but I don't see it as a detracting factor at all.
 
SPXTrader said:
I have the regular old magnet bars like you see for sale in stores. They work great and are harmless to the edge if you put the knife up spine first then lay it over.
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That's good to hear. As cool as the Mag-Blok is I don't have any were to display it (my kitchen kind of sucks). I'm thinking of just getting a common magnet bar and mounting them inside a cabinet door.
 
Flash, I didn't get it here, but this is the one I have. It's fastened to the side of one of the cabinets next to the sink. It's big enough to hold all of the knives I use on a regular basis.
 
SPX, that is more along the lines of what I was looking at. I'm not looking to suspend a tractor trailer over my bed while I sleep, just hold the kitchen knives on the wall :D
 
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